My deep love of Mexican food has been mentioned before, but I have been inspired this week by Cinco de Mayo to make some really great tostadas. Here's the recipe:
Chorizo and Potato Tostadas with Guacamole
2 Links of Chorizo
3 Small Potatoes
1/2 Red Onion
3 Cloves of Garlic
2 Tablespoons of Olive Oil
Juice of 1 Lime
1/2 Cup of Sour Cream or Greek Yogurt
1 Cup of Cilantro
Salt and Pepper
Slice the potatoes into 1/4 inch thick slices and place them in salted boiling water. Remove the potatoes after 5 minutes and strain. Heat the oil on medium-high heat, and saute the chorizo until it's cooked through. Remove the chorizo from the pan and set aside. Finely dice the garlic cloves, onion, jalapeno and cilantro. Add 1/2 the onion, all of the garlic and 1/2 of the jalapeno to the pan in which the chorizo was cooked. Saute on medium heat. While sauteing, dice the chorizo and potatoes then add to the onions, garlic and peppers. Cook until the onions are tender.
To prepare the guacamole, remove the skin and pit from the avocado and chop into cubes. In a mixing bowl, combine the avocado with 1/2 of the lime juice, 1/2 of the cilantro, the rest of the onion and jalapeno, with salt and pepper to taste. Mix well.
For a cooling element, mix the rest of the lime juice, and cilantro with the sour cream and a pinch of salt.
Warm your pita bread in the oven, then top with the chorizo-potato mixture, a spoonful of guacamole, and a dollop of the sour cream. Enjoy!